Researchers use graphene to develop a biosensor that accurately tests the freshness of meat

Researchers from the Vietnam Academy of Science and Technology, VNU University of Science, Hanoi University of Science and Technology and the Russian Academy of Sciences have developed a biosensor that uses graphene electrodes modified by zinc oxide nanoparticles to measure Hypoxanthine (HXA), a material that can be used as a marker for the freshness of meat. The team demonstrated the sensor’s efficacy on pork meat.